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用ORP监控鲜切果蔬臭氧水消毒的实验研究
引用本文:李尤,刘钟阳,都健.用ORP监控鲜切果蔬臭氧水消毒的实验研究[J].食品工业科技,2011(5):159-161.
作者姓名:李尤  刘钟阳  都健
作者单位:1. 大连理工大学化工学院,辽宁大连,116023
2. 大连理工大学电气工程学院臭氧技术与设备研究所,辽宁大连,116023
摘    要:研究了用氧化还原电位(ORP)监控臭氧水对鲜切果蔬的消毒灭菌过程,通过不同ORP的臭氧水消毒实验发现,将鲜切果蔬浸入ORP超过800mV的臭氧水中超过30s可以使细菌总数下降约2个数量级。通过改变臭氧浓度和水温的方法研究了臭氧水ORP的影响因素,得出了提高臭氧气体浓度和低温制冷有利于制取高ORP臭氧水的结论。结果表明,利用ORP监测臭氧水的消毒能力是可行的。

关 键 词:氧化还原电位(ORP)  臭氧水  鲜切果蔬  消毒

Experimetal study on monitoring ozonated water disinfection of fresh-cut fruit and vegetables by ORP
LI You,LIU Zhong-yang,DU Jian.Experimetal study on monitoring ozonated water disinfection of fresh-cut fruit and vegetables by ORP[J].Science and Technology of Food Industry,2011(5):159-161.
Authors:LI You  LIU Zhong-yang  DU Jian
Affiliation:LI You1,LIU Zhong-yang2,DU Jian1 (1.School of Chemical Engineering in Dalian Univercity of Technology,Dalian 116023,China,2.The Research Institute of Ozone Technology and Equipment in School of Electrical Engineering inDalian University of Technology,China)
Abstract:Monitoring the process of disinfection and sterilization of fresh-cut fruit and vegetables treated with ozonated water by ORP was studied.It was found that the number of total bacterial counts was reduced by the order of about 102 by immerging fresh-cut fruit and vegetables into ozonated water with ORP above 800mV over 30s through ozonated water disinfection and sterilization experiment with different values of ORP.The influence factors of ORP of ozonated water were studied by changing concentration of ozon...
Keywords:ORP  ozonated water  fresh-cut fruit and vegetables  disinfection  
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